• ½ kg buckwheat porridge
  • ½ kg Swiss chard
  • 12 dag of leeks
  • 12 dag carrots
  • Clove of garlic
  • A bunch of parsley
  • Four sun-dried tomatoes in oil
  • Herbs de Provence
  • One teaspoon of homemade vegetables in salt
  • One teaspoon psyllium
  • 15 dag cheese
  • 10 dag hemp flour Hannah biz
  • 7 dag oatmeal
  • Three eggs
  • Salt flower, pepper
  • Olive oil
  • Cold pressed oil Hannah biz


Soak the buckwheat porridge in salted water overnight, pour off the water, and boil it, draining all the liquid. Blanch Swiss chard in hot water, drain and cut, and grate cheese and carrots. Fry leeks in oil, and add grated carrots and crushed garlic. Add fried leeks with vegetables, oatmeal, and eggs to the cooled porridge and mix well. Add hemp flour and all other ingredients and mix again. Add olive oil or a little liquid if the mass is too dry.

Form patties with wet hands and fry them on both sides in olive oil. Patties can be served with pickled turnips. In the end, the dish is sprinkled with hemp seeds and poured with hemp oil. Decorate with edible flowers.

Bon Appetit.